Roasted Acorn Squash with Farro Stuffing

Ingredients

• 3 acorns squash
• 3 tablespoons olive oil , divided
• 0.75 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 0.75 cups pearled farro
• 2.25 cups vegetable broth
• 1 cup chopped onion
• 1 package maitake mushrooms , 4 ounce
• 2 tablespoons Riesling wine , Optional
• 0.5 cups dried cranberries
• 1 sprig fresh thyme
• 0.25 cups chopped pecans , toasted
• 2 tablespoons chopped fresh parsley
• 1 teaspoon balsamic vinegar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with foil.

2. 2

   Cut each squash in half, slicing through stem and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides and sprinkle with 1/4 teaspoon each salt and pepper; arrange, cut-sides down, on the prepared baking sheet.

3. 3

   Bake in preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

4. 4

   Rinse and drain farro; transfer to a saucepan. Stir in broth and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until tender, about 20 minutes. Drain any excess broth.

5. 5

   Heat remaining 2 tablespoons oil in a large skillet over medium heat; add onion and mushrooms and cook until mushrooms have softened and onion is translucent, 8 to 10 minutes. Add wine; cook, stirring, until reduced by half, about 30 seconds.

6. 6

   Add cranberries and thyme; cook, stirring, until cranberries have plumped, about 4 minutes more. Remove thyme. Stir in cooked farro, pecans, and parsley; season with remaining salt and pepper and balsamic vinegar. Spoon farro mixture into squash halves. Keep warm in oven until serving.